Spicy Honey Mustard Fried Chicken
BySeasoned chicken drumsticks are fried twice then tossed in a reduced sauce. This spicy honey mustard fried chicken will wake up the laziest taste buds.For best results, give the chicken a day to soak up the flavors of the spices and seasonings before frying.
Ingredients
- 4 to 6 chicken drumsticks about 400 grams in total weight
- 1 tablespoon salt
- ½ teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- ½ teaspoon cayenne powder
To cook the fried chicken
- ¼ cup corn starch or potato starch (see notes after the recipe)
- cooking oil
For the glaze
- ¼ cup honey
- 2 tablespoons plain mustard
- 1 bird’s eye chili finely sliced
- ½ teaspoon dried minced garlic
Instructions
Marinate the chicken
- Dry the chicken with paper towels and dump into a bowl.
- Add the rest of the ingredients for the marinade and mix well.
- Cover the bowl tightly and chill in the fridge for 24 hours.
Fry the chicken
- In a thick-bottomed frying pan, heat enough oil to reach a depth of at least three inches.
- Drop the chicken into a resealable bag, add the flour and shake to coat each piece well.
- Over medium heat (about 310F), fry the chicken until lightly crisp, about six minutes.
- Scoop out the chicken and rest on a rack.
- Turn up the heat to 350F and fry the chicken a second time for about two minutes until nicely browned and very crisp on the outside.
- Scoop out the chicken.
- Pour the honey and mustard into a clean pan, the add the sliced chili and minced garlic.
- Cook the honey mustard sauce until reduced by half (see notes after the recipe).
- Add the chicken to the sauce and toss well to coat every inch of the surface.
- Scoop out the chicken and serve at once.
Connie’s Notes
Starch makes a better coating than wheat flour. It stays crisp longer even when the chicken has started to cool.
Reducing the honey mustard sauce before allowing it to touch the fried chicken makes it stick to the chicken better.
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